MeatTo shareGarlickyHotFriendlyEasyFamilyOvenFrenchHigh in proteinSalty

Oven-Roasted Chicken

Name: Oven-Roasted Chicken
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 portions
Ingredients: 1,8 kg Whole chicken (ready to cook); 50 g Butter (softened); 2 tablespoon Olive oil; 6 cloves Garlic (4 whole and 2 minced); 1 Lemon (halved); 6 sprigs Thyme; 1 Onion (cut into wedges); 200 ml Water (for the bottom of the roasting pan); 10 g Salt (adjust to taste); 3 g Black pepper (freshly ground)

A golden, crispy oven-roasted chicken with tender, juicy meat, flavored with garlic, thyme, and lemon.

20 minPrep

1 h 50Total

6Servings

EasyDifficulty

About 445 kcal per serving

Ingredients

Portions

Whole chicken (ready to cook)1,8 kg
Butter (softened)50 g
Olive oil2 tablespoon
Garlic (4 whole and 2 minced)6 cloves
Lemon (halved)1
Thyme6 sprigs
Onion (cut into wedges)1
Water (for the bottom of the roasting pan)200 ml
Salt (adjust to taste)10 g
Black pepper (freshly ground)3 g

Preparation

Preheat the oven
Preheat the oven to 210 °C using conventional heat.
Prepare the chicken
Pat the chicken thoroughly dry with paper towels. Season the cavity with salt and pepper.
Stuff the cavity
Place the two lemon halves, four garlic cloves, and three sprigs of thyme inside the chicken.
Season the skin
Mix the softened butter, olive oil, minced garlic, salt, pepper, and the remaining thyme. Rub the mixture all over the chicken skin.
Prepare the roasting pan
Arrange the onion wedges in a roasting pan, then place the chicken on top, breast side up. Pour the water into the bottom of the pan.
Brown the chicken
Roast for 20 minutes at 210 °C to begin browning the skin.
Continue roasting
Reduce the oven temperature to 180 °C and continue roasting for 65 to 70 minutes. Baste the chicken with its pan juices every 20 minutes.
Check for doneness
Pierce the thickest part of the thigh: the juices should run clear. The internal temperature should reach at least 74 °C.
Let it rest
Remove the chicken from the oven, loosely cover it with aluminum foil, and let it rest for 15 minutes before carving.

Tips & tricks

Take the chicken out of the refrigerator 30 minutes before cooking for more even cooking.
Pat the skin thoroughly dry with paper towels to achieve crispier skin.
Baste the chicken with its pan juices every 20 minutes during cooking.
Let the chicken rest for 15 minutes before carving to keep the meat juicy.

Variations

Add potatoes, carrots, and onions around the chicken for a complete meal.
Replace the thyme with rosemary or tarragon.
Brush the chicken with mustard before roasting for a bolder flavor.
Add a spoonful of honey to the butter for a lightly caramelized skin.

Storage

Store the cooled roasted chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 160 °C oven, covered, with a little pan juice. The meat can be frozen for up to 2 months, preferably deboned and portioned.